Traditional English Christmas Pudding

[Ted Fairhead]

Traditional English Christmas Pudding

Serves 8 as Dessert.

You will need two 1-1/2 pint basins for this recipe.

The cooked pudding will keep for a long time in a cool dark place.

(Optional)Add a couple of tablespoons of dark rum every couple of weeks during storage.

• 10 oz Currants
  
• 10 oz Sultanas
  
• 8 oz Raisins, seeded
  
• 10 oz Mixed candied citron peel
  
• 2 oz Almonds, rough chopped
  
• 8 oz Flour,plain
  
• 1 tsp Salt
  
• 1/2 tsp Cinnamon
  
• 1-1/4 tsp Nutmeg
  
• 2 tsp Allspice
  
• 4 Eggs,large
  
• 6 oz Breadcrumbs, white,fresh
  
• 16 oz Brown Sugar, Dark
  
• 16 oz Suet, shredded
  
• 2 lemons,zest
  
• 3 T Rum, Dark
  
• 1/2 pt Stout, or dark ale
  

Chop raisins, currants, sultanas, and candied citron peel.

Mix in chopped almonds. In a large bowl, sift flour, salt and spices, and stir in breadcrumbs, sugar, shredded suet and lemon zest. Mix well.

Add dried fruit, and stir thoroughly.

Beat eggs and add to mix along with rum and half of dark ale. Mix very well

Leave overnight, then mix in remainder of dark ale.

Divide between two 1-1/2 pint greased basins.

Cover with foil and then tie a cloth over the top.

Put basins in water bath with water up to 3/4 of the basin, bring to boil and then reduce heat to simmer. Steam for 6 hours. Remember to top up with boiling water as it boils away.

Store in a cool dark place.

Steam again for 3-4 hours before serving.

(Optional presentation) Run a knife around pudding, and turn it out onto a plate. Pour brandy over pudding and light it before placing on table.

Christmas pudding can be served with custard or a hard brandy sauce.

Keywords: Dinner, Dessert, Pudding, British

( RG2049 )